Sluggish Cooker Rooster and Barley Soup
Easy is nice, particularly when you’ll be able to put all of the components for a comforting rooster soup in a sluggish cooker, shred the rooster, and switch the soup to glass containers — you’ll be able to even pack some for lunch. Pearled barley is wealthy in beta-glucans, a particular type of starch that helps cut back ldl cholesterol, and barley has been proven to supply a sense of fullness.
Energetic time: 20 minutes Whole time: 5 hours, 20 minutes
Sluggish Cooker Rooster and Barley Soup
Elements
- 4 cups (960g) low-sodium rooster broth
- 1 massive onion, chopped
- 1 massive carrot, chopped
- ¼ cup (50g) pearled barley, dry
- 1 tbsp recent rosemary
- 1 bay leaf
- 1 lb (450g) rooster breast, uncooked
- ¼ cup (15g) Italian parsley, chopped
- ½ lemon, juiced
Instructions
Place the inventory, onion, carrot, barley, rosemary and bay leaf in a big sluggish cooker, stir to mix. Place the rooster breast on high and canopy the pot tightly. Cook dinner on excessive for 2-3 hours or low for 4-5 hours, or till the rooster is definitely shredded and reaches an inner temperature of 165 levels F.
Uncover, then use tongs to position the rooster on a plate. Let cool barely, then use two forks to shred the meat. Return the rooster to the pot and add the parsley and juice type ½ a lemon, stir and serve.
Serves: 4 | Serving Measurement: 1 1/2 cup
Vitamin (per serving): Energy: 250; Whole Fats: 5g; Saturated Fats: 1g; Monounsaturated Fats: 2g; Ldl cholesterol: 83mg; Sodium: 139mg; Carbohydrate: 20g; Dietary Fiber: 3g; Sugar: 3g; Protein: 32g
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